Easy Mini Chicken Pot Pies


  • 1 sheet puff pastry (or refrigerated pie crust), thawed if frozen
  • 1 egg, beaten (for egg wash)
  • Optional: Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Preheat the Oven

  1. Preheat your oven to 400°F (200°C).
  2. Grease a muffin tin or ramekins for easy cleanup.

2. Cook the Vegetables

  1. In a large skillet over medium heat, melt the butter.
  2. Add the diced carrots, potatoes, and onion. Cook for 5–7 minutes, stirring occasionally, until softened.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.

3. Make the Sauce

  1. Sprinkle the flour over the vegetables and stir to combine. Cook for 1–2 minutes to remove the raw flour taste.
  2. Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer and cook until slightly thickened.
  3. Stir in the heavy cream, shredded chicken, thyme, salt, and black pepper. Cook for 2–3 minutes until heated through. Remove from heat.

4. Assemble the Mini Pies

  1. Roll out the puff pastry or pie crust and cut it into circles slightly larger than the openings of your muffin tin or ramekins.
  2. Divide the chicken filling evenly among the greased muffin cups or ramekins.
  3. Place the pastry circles over the filling, pressing gently around the edges to seal. Use a knife to cut small slits in the center of each crust to allow steam to escape.
  4. Brush the tops of the crusts with the beaten egg for a golden finish.

5. Bake

  1. Bake in the preheated oven for 18–22 minutes, or until the crust is golden brown and the filling is bubbly.
  2. Optional: Broil for 1–2 minutes at the end for extra browning (watch closely to avoid burning).

6. Serve and Enjoy

  1. Remove the mini pies from the oven and let them cool for 5 minutes before serving.
  2. Optional: Garnish with freshly chopped parsley for added color and freshness.
  3. Serve warm and enjoy every bite of these comforting, individual-sized pot pies!
  4. Perfect as a standalone meal or paired with a side salad or roasted veggies for a complete feast.

Tips for Success

  • Use Fresh Ingredients: Fresh herbs, garlic, and high-quality chicken make a noticeable difference in flavor.
  • Switch Proteins: Substitute chicken with turkey, beef, or plant-based alternatives for variety.
  • Add Veggies: Stir in corn, green beans, or mushrooms for added nutrition and color.
  • Store Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Why This Recipe Works

These Easy Mini Chicken Pot Pies combine the tender juiciness of chicken and vegetables with the rich, creamy texture of a classic pot pie filling, all encased in a buttery, flaky crust. The result is a dish that’s both satisfying and indulgent, with layers of flavor that feel luxurious yet approachable. Whether served as a standalone meal or customized with your favorite ingredients, this recipe delivers big on taste and simplicity without requiring advanced cooking skills.

Conclusion: A Dish Everyone Will Love

Whether you’re craving something comforting and hearty, looking for a way to use leftover chicken, or simply want to enjoy a fun twist on classic pot pie, these Easy Mini Chicken Pot Pies are sure to delight. Their bold flavors, satisfying textures, and customizable options make them a standout recipe that’s as practical as it is delicious. Plus, their versatility means you can tailor them to suit any occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on these mini pies might just inspire others to try them too! 🥧✨


 

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